Exotic Marinated Chicken and Mango Salad

2008 September Recipes Marinated Chicken and Mango Salad

Serves 4

Preparation time: 20 minutes, plus marinating time
Cooking time: 15 minutes


  • 5 tbsp Rubicon Mango juice drink
  • 1 tsp cumin seeds
  • Grated rind and juice of 1 lime
  • Small bunch coriander, chopped
  • 7 tbsp Extra Virgin olive oil
  • 4 chicken breasts
  • 1 ripe mango, peeled, stoned and diced
  • 1 small red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 6 pepperdew peppers, chopped
  • 8 cherry tomatoes, quartered
  • 100g wild rocket
  • 2 tbsp wine vinegar
  • 1 tsp dijon mustard
  • Pinch sugar
  • Salt and Pepper


  1. Toast the cumin seeds in a dry frying pan until you start to smell the aroma. Mix the cumin seeds in a shallow dish with 3 tbsp mango juice drink, lime rind and juice, coriander and 1 tbsp olive oil. Season with salt and pepper.
  2. Score the chicken, add to the dish and coat thoroughly with the marinade. Cover and chill for at least 1 hour or overnight. Once marinating time is complete, grill the chicken, turning occasionally for 15 minutes or until cooked through.
  3. Mix the mango, red onion, red chilli, peppers, cherry tomatoes and wild rocket together in a large bowl and set aside.
  4. To make the dressing, whisk the olive oil, wine vinegar, mustard and remaining mango juice drink together and season.
  5. When ready to serve, slice the chicken and add to the salad. Drizzle over the dressing and toss gently.


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